Method

Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.

Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.

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Comments, questions and tips

Comments (92)

kaymillson30th Aug, 2016

3.75

Made for dinner but didn't have onion or coriander. They were a little bland for me, but I'd try them again with all the ingredients to see if that makes a difference. They fried easily over a low heat. Served with couscous and salad with a drizzle of sweet chilli sauce.

Made these but forgot to put in olive oil and omitted onion. Put in extra garlic and some za'atar spice that I'd bought and didn't know what to do with. Made into 12 patties and grilled either side for few mins. Made it even easier than frying, held shape and tasted great.

I made these for a Christmas Day canape (with smaller portions) and they were absolutely amazing. So easy, so fresh and so fragrant everyone absolutely loved them. I used chicken thighs instead of breasts, and I added all the ingredients EXCEPT the thighs first and gave them a quick pulse as I'd read that some people thought they were a bit mushy. I also didn't have any green chilli, but instead used a squirt of sriracha which was lovely. Thanks very much!

This was lovely! I did it with turkey mince in the food processor instead as it's what I had in the fridge and it worked very well. Served with a shredded red cabbage, carrot and lettuce salad, with a dressing made of soy, honey, lime and sesame oil. Yum!

This recipe is absolutely beautiful.....sooo tasty. I've lost count the number of times I've made this for a dinner party and my guests always ask for the recipe. I've adapted it slightly to give it a bit of extra flavour. I also added lemon juice, red thai curry paste, cumin, tumeric, capers and salt & pepper. I dusted them in seasoned flour and put them in the fridge for a couple of hours before I fried them. Oh and I added prawns, I love this dish

Absolutely delicious - my 10 and 13 years olds loved this recipe so it's good for everyone. It's got enough spices to be interesting whilst retaining a delicate balance of flavours. I am thinking of doing this in small little cakes for a party.

These were brilliant! I'm so impressed how the patties held together without any egg/breadcrumbs whatsoever. I did put them in the fridge while I prepared the side dish, not sure if that made a difference. Served it with a Thai noodle salad. Fabulous!

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